Wednesday, 29 January 2014


800 g Skinless Hake or Kingklip
15 ml Oil
Seasoned flour (flour with Robertsons Atlantic Sea salt and Robertsons White pepper)
6 Robertsons Bay Leaves
4 Onions sliced
375 ml Brown Vinegar
250 ml Water
185 ml Sugar
15 ml Robertsons Turmeric
45 ml Curry powder
45 ml Corn Flour
5 ml Salt
10 Robertsons Mixed Peppercorns
Cut Hake into large cubes.
Dust with the seasoned flour and fry in hot oil until golden brown and cooked through. Remove from the pan and set aside on absorbent paper.
Cook onions for 10 minutes in vinegar, water, bay leaves, sugar, turmeric, curry powder, salt and peppercorns until soft.
Mix the corn flour with a little water and add to sauce mixture. Stir until well blended. Simmer uncovered until sauce thickens.
Layer the fish with onion sauce and cover.
Refrigerate for 1 - 2 days before serving to allow the flavours to develop.*Robertsons*



2,5 kg filleted fish, preferably firm, white fish
Vegetable oil for shallow frying
750 ml white wine vinegar
250 ml water
250 ml sugar
20 ml Flippen Lekka Curry-Mix
10 ml black peppercorns
3 Large onions, finely sliced
Bay leaves
30 ml corn flour
125 ml water

With the skin still on, cut the filleted fish into cubes or slices.
Heat the oil on high in a large frying pan and shallow fry the fish until cooked through but still succulent.
Drain on kitchen paper and remove the skin.
Combine the vinegar, water, sugar, Flippen LEkka Curry-Mix and peppercorns in a large saucepan and bring to the boil.
Add the onions and bay leaves, cover and simmer for 12 – 15 minutes. The onion should be soft but still a little crunchy.
Mix together the corn flour and water and stir into the boiling sauce. Stir gently until the sauce thickens slightly.
Layer the fish and onions in a large glass dish, pour over the sauce, cover, let it cool, and refrigerate. Can be eaten immediately but the flavour is more intense after a couple of days.* Flippen Lekka Spice*


Salwaa's Pickled Fish

You can't go into December without your pickled fish in the fridge for that hot, lazy, no cooking days.

1kg snoek or any firm fish cut into large slices
1 cup vinegar
1/2 cup water
1/4 cup cooking oil
1/4 cup lemon juice
1/4 cup sugar
3 large onions, sliced
1 lemon, sliced
1 teaspoon whole peppercorns
1 teaspoon salt
2 teaspoons ground coriander / koljana
1 teaspoon ground cumin / jeera
1/2 teaspoon turmeric /borrie
1/4 teaspoon dry ginger
1/4 teaspoon cayenne pepper
5 bay leaves

Salt the fish chunks, and quick-fry till opaque in a well-oiled pan. Remove and set aside.
Wipe the pan, and fry the sliced onions till they turn golden. Add the liquids and the spices, raise to boil, turn low and simmer for about five minutes. Turn off heat, let cool to warm.

Arrange the fish chunks and sliced lemon in a pyrex or glass dish, and pour sauce over. Cover, and refrigerate for a day or two before eating. The flavour improves the longer its left before eating and will keep up to 2 weeks in the refrigerator. Serve with crusty buttered breadI © Cape Malay Cooking*08/12/2016